Cook all together:
4 or 5 lb. chicken. Cook chicken in deep pan whole--when done cool, discard bones and skin. Cut into bite sized pieces.
3 quarts water
1 Tbsp. salt
1 large bunch diced celery
4 large carrots diced
2 medium onions sliced thin
1/2 cup chopped pimento
1/2 cup chopped pepper
After returning chicken to the pot, add 1/2 cup choped parsley and 1/2 cup of flour blended. Cook over low heat. Bring chicken, stock, and vegetebals to a low boil and all roux, slowly. Cook 10 to 15 minutes till soup takes on a glazed look. Add 1/2 teaspoon pepper. Stirring connstantly add a few drops of yellow food coloring to give a rich look. This freezes nice in quart milk cartons.
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